Introduction to Cheese Production

The process of creating high-quality cheese involves several key steps and considerations, from the type of dairy breed used to the temperature and handling of the cheese during production. Prim’Holstein is a notable dairy breed, and a well-organized franchise network can play a crucial role in the distribution and sale of the final product.

Cheese-Making Process

A traditional cheese-making process emphasizes the importance of using molds and handling them delicately to avoid damaging the cheese. This approach helps preserve the natural texture and flavor of raw milk cheeses. The process involves several stages, including:

Placing the cheese on a slope to allow serum to drip off, preventing one cheese from dripping on another
Maintaining a temperature of around 18 degrees, ideal for salting and draining
Allowing the cheese to refine and mature, typically for 7-8 weeks, to develop its characteristic texture and flavor

Refining and Maturing Cheese

The refining process involves the use of penicillium and geotrichum ferments to develop the cheese’s white felting and creamy texture. Temperature control and fat content are also crucial factors in the production of high-quality cheese, such as Brie de Meaux. This type of cheese has a traditional cutting method and a unique hazelnut taste.

Milk Production and Quality Control

A cow can produce approximately 25 liters of milk per day, and the goal is to control the production process from farm to fork. This involves using a mixture of corn, straw, grass, and alfalfa to produce high-quality milk, which is then used to create a variety of cheeses. By focusing on quality control and traditional production methods, it is possible to create unique and delicious cheeses that showcase the characteristics of the milk and the skill of the cheese-maker.

Key Vocabulary

Term	Definition	Example Usage
Prim’Holstein	A notable dairy breed used in cheese production.	The Prim’Holstein breed is often used for its high milk production and quality.
Using Molds	A traditional cheese-making technique that involves using molds to shape and preserve the cheese.	The cheese-maker carefully placed the cheese in a mold to maintain its natural texture and flavor.
Natural Texture and Flavor	The preservation of the original characteristics of the raw milk cheese.	The traditional cheese-making process helped preserve the natural texture and flavor of the cheese.
Penicillium and Geotrichum Ferments	Microorganisms used in the refining process to develop the cheese’s characteristic texture and flavor.	The cheese-maker added penicillium and geotrichum ferments to the cheese to create a white felting and creamy texture.
White Felting and Creamy Texture	The desired texture and appearance of certain types of cheese, such as Brie de Meaux.	The Brie de Meaux cheese had a characteristic white felting and creamy texture that was developed during the refining process.
Fat Content	The amount of fat present in the milk or cheese, which affects its quality and characteristics.	The cheese-maker monitored the fat content of the milk to ensure it was suitable for producing high-quality cheese.
Brie de Meaux	A type of cheese known for its traditional cutting method and unique hazelnut taste.	The Brie de Meaux cheese was served at the dinner party, and its unique hazelnut taste was a hit with the guests.
Hazelnut Taste	A distinctive flavor characteristic of certain types of cheese, such as Brie de Meaux.	The cheese had a rich, hazelnut taste that was developed during the maturing process.
Farm to Fork	A concept that emphasizes the importance of controlling the production process from the farm to the consumer.	The company prioritized the farm-to-fork approach to ensure the quality and safety of their cheese products.
Corn, Straw, Grass, and Alfalfa	A mixture of feed used to produce high-quality milk for cheese production.	The farmer used a combination of corn, straw, grass, and alfalfa to feed the cows and produce high-quality milk.

Watch The Video

How Brie De Meaux Cheese Is Made In France | Regional Eats

Vocabulary Quiz

1. What is the name of the notable dairy breed mentioned in the text?

A) Prim’Ayrshire
B) Holstein Friesian
C) Prim’Holstein
D) Dairyshire

2. At what temperature is it ideal for salting and draining cheese during the cheese-making process?

A) 10 degrees
B) 15 degrees
C) 20 degrees
D) 18 degrees

3. What type of ferments are used to develop the cheese’s white felting and creamy texture during the refining process?

A) Bacteria and yeast
B) Penicillium and geotrichum ferments
C) Mold and fungus
D) Enzymes and cultures

4. How much milk can a cow produce approximately per day?

A) 10 liters
B) 15 liters
C) 20 liters
D) 25 liters

5. What is the name of the type of cheese mentioned in the text that has a traditional cutting method and a unique hazelnut taste?

A) Brie de Paris
B) Camembert
C) Brie de Meaux
D) Feta Cheese

Answer Key:

1. C
2. D
3. B
4. D
5. C

Grammar Focus

Grammar Focus: Using the Present Simple for General Truths and Habits

The present simple tense is used to describe general truths, habits, and routines. In the context of cheese production, this tense is applied to explain the typical steps involved in the process, such as maintaining a specific temperature or using particular molds. For example, “A traditional cheese-making process emphasizes the importance of using molds” illustrates a general truth about cheese production. Similarly, “A cow can produce approximately 25 liters of milk per day” describes a habitual or typical amount of milk production. This grammar point is essential for CEFR C1 level learners to master, as it enables them to discuss and describe processes, habits, and general information accurately and effectively.

Grammar Quiz:

Choose the correct answer for each question:

Which of the following sentences best illustrates the use of the present simple for general truths?

A) The cheese is being produced at a temperature of 18 degrees.

B) Cheese production involves several key steps and considerations.

C) The cows were producing 25 liters of milk per day last year.

D) The cheese will be refined and matured for 7-8 weeks.
What is the purpose of using the present simple in the sentence “A cow can produce approximately 25 liters of milk per day”?

A) To describe a future plan

B) To explain a past event

C) To illustrate a general truth or habit

D) To express a hypothetical situation
Which of the following sentences uses the present simple correctly to describe a habitual action?

A) The cheese-maker is always using molds to create the cheese.

B) The cheese-maker uses molds to create the cheese.

C) The cheese-maker will use molds to create the cheese tomorrow.

D) The cheese-maker used molds to create the cheese last week.
How is the present simple used in the sentence “The refining process involves the use of penicillium and geotrichum ferments”?

A) To describe a one-time event

B) To explain a general truth or typical process

C) To express a future plan

D) To illustrate a past habit
Which of the following options is an example of using the present simple to describe a routine or typical procedure?

A) The cheese is being packaged and distributed to stores.

B) The cheese will be packaged and distributed to stores next week.

C) The cheese-maker packages and distributes the cheese to stores.

D) The cheese was packaged and distributed to stores last month.

Answer Key:

B) Cheese production involves several key steps and considerations.
C) To illustrate a general truth or habit
B) The cheese-maker uses molds to create the cheese.
B) To explain a general truth or typical process
C) The cheese-maker packages and distributes the cheese to stores.